As weird as this summer is, it’s been fun in its own way. But over the last week or so, I’ve also felt a bit of a change for the worse. I think my anxious thoughts are ticking upward anticipating the start of the fall semester, for both me and the kids. After lots of discussion (there’s a lot to consider both ways!), we were starting to wrap our minds around sending C to in-person school beginning in the middle of September. Then, on Wednesday, we got an email saying the schools decided to push back the in-person start date to mid-October and begin the whole school year with remote learning. So we’re shifting gears (I’m alllll in favor of doing what’s needed to stop or slow the spread of the virus and keep people safe), but I have to admit there’s been a bit of emotional whiplash and a mental recalibration.
It’s also been hard on the kids. Our youngest recognizes patterns like heading in to the office to begin a day of work, and he’ll try to get his little body between us and the desks saying “no, don’t go to work! Don’t take a phone call!” Ouch.
When I get a few minutes to myself (usually in the earliest morning hours or late at night), here are some of the links I’ve found interesting and worth sharing:
What I’ve Been Reading & Enjoying Recently:
What reopening means for early education.
When public health means business.
I have been on team mostly vinegar vinaigrettes for awhile, so this feels validating: The new vinaigrette.
Five steps that could help tame COVID-19.
A List of Societal Critiques That Can Kindly GTFO.
Harvard Bookstore warehouse sale.
Intuitive eating hitting the mainstream magazines.
Some food-related links:
Classic Ina Garten recipes to get you out of your cooking rut.
The difference between raisins, sultanas, and currants.
Precut parchment paper.
The allure of the nap dress.
What I’ve Been Cooking This Week:
Sunday: Turkey meatloaf (Cook’s Illustrated), mashed potatoes, and broccoli
Monday: Red beans & rice (from the Cool Beans cookbook), cauliflower
Tuesday: Tomato cobbler with green beans
Wednesday: Grilling burgers & brats, sliced watermelon, and raw carrots
Thursday: Leftovers
Friday: Ordered pizza
Saturday: za’tar chicken thighs with peaches (from the Open Kitchen cookbook)
Coming up this week:
- Crunch cabbage salad with peanuts and fish sauce dressing
- Some kind of quiche
- Lemongrass skirt steak skewers
- Shrimp & tomato buccatini pasta
